Chef's Secret - Grandma loves Country Inn's clam chowder

Wednesday

Dec 5, 2007 at 2:27 PM

Renee Wood wrote:

Gail Ciampa Journal Food Editor gailciampa

Renee Wood wrote:

"My grandmother lives in the Veterans Home in Bristol and weekly we have lunch at the Country Inn in Warren. We both love their New England clam chowder. My grandmother stays with me occasionally on weekends at my home and I would love to be able to make this chowder for her. Do you think they would be willing to share their recipe. I asked the waitress and she said that all of their soups are homemade. Thank you very much."

Each and every day, executive chef Joe Soares mans the kitchen at the charming Country Inn where they are making a whole lot of chowder. In fact, he said he makes a couple of batches of 10 gallons each. Renee isn't the only one that craves the richness of the creamy white chowder ($3.95 for a bowl, $2.95 for a cup).

The Country Inn is a busy place. It served 700 diners on Thanksgiving during three seatings. There are three intimate dining rooms, a bar and a lounge with antique furniture which is open on weekends with a piano player entertaining. There are banquet rooms up and downstairs. There's a fireplace in the main dining room.

Soares has been at the restaurant for 22 years, starting in that classic way as a teenage dishwasher. He credits the recipe to Dennis Bennett, who owned the Inn back before the Jan Cos. of Cranston bought it eight years ago. Soares offers luncheon and dinner specials every day in addition to the regular menu. The restaurant, 382 Market St., Warren, is open Monday to Wednesday 11 a.m. to 9 p.m.; Thursday to Saturday 11 a.m. to 10 pm.; and Sunday 11 a.m. to 9 p.m.

It's all decked out in Christmas finery.

gciampa@projo.com / (401) 277-7266

COUNTRY INN WHITE CHOWDER

1 can of chopped clams

2 cans of clam juice

1 large chopped white onion, small diced

3 pinches of dill weed

2 bay leaves

4 pounds of diced potatoes, 1/2 inch

1 cup (8 to 10 ounces) roux

1/2 gallon of light cream

Salt

In a large soup pot add clams, clam juice, onion, dill weed and bay leaves. Bring to a boil and add potatoes. Let cook until potatoes are soft.

Thicken with the roux - flour blended and cooked with melted butter. When thickened, add light cream and a pinch of salt.